Hatfield® Chorizo Empanadas
Hatfield® Chorizo sautéd with vegetables, folded into a homemade pastry and baked until perfectly crisp. These Hatfield® Chorizo Empanadas are easy to make and full of delicious flavor. #FALLInLoveWithHatfield, #REdiscover #simplyhatfield #CollectiveBias #Ad
Servings: 24 empanadas
- 6 cups all-purpose flour
- 2 teaspoons salt
- 2 teaspoons coriander
- 1 cup unsalted butter 2 sticks
- 1 tbsp white vinegar
- 2 large eggs beaten
- 1 cup plus 3 tbsp water
- 16 ounce package Hatfield® Recipe Essentials Chorizo Ground Sausage
- 1 tbsp olive oil
- 1 cup onion diced (about ½ large onion)
- 1 medium green bell pepper diced
- 1 jalapeno seeds removed and diced
- 4 cloves fresh minced garlic
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ cup tomato sauce
- ½ cup chicken broth
- 3 tbsp cilantro chopped
- ½ cup plain breadcrumbs
- 1 large egg beaten
- 1/2 tbsp water
- 1 cup sour cream
- zest of 1 lime
- 2 tbsp cilantro chopped
- 1/8 teaspoon salt
In a large bowl, stir together flour, salt, and coriander. Use two knives or a pastry cutter to cut in butter.
In a small bowl, stir together vinegar, beaten eggs and 1 cup of water. Gradually stir into flour mixture. If needed, add in additional water, 1 tbsp at a time, until a soft dough forms.
Divide dough in half and form each half into a large disc that is about 1” in thickness. Wrap discs in plastic wrap in place in refrigerator for 1 hour.
Heat olive oil in a large skillet over medium-high heat. Add Hatfield® Recipe Essentials Chorizo Ground Sausage and sauté until cooked through, about 10 minutes. Remove from skillet, leaving grease in bottom of skillet.
Add onion, bell pepper, and jalapeno to skillet. Sauté until softened, about 7 minutes. Add garlic and sauté for another 30 seconds.
Return sausage to skillet. Add salt, pepper, tomato sauce, and chicken broth. Reduce to a low simmer and let simmer for 10 minutes. Remove from heat. Stir in cilantro and breadcrumbs.
Assembly and Cooking
Preheat oven to 375 degrees. Line two large baking sheets with parchment paper or silicone baking mats.
Flour a working surface. Roll out dough until about 1/8” thickness or less. Cut out 5” circles. Fill the center of each circle with 2 tbsp filling. Use water to wet outside of dough circles. Press together and seal using an empanada press or fork. Place on prepared baking sheet.
In a small bowl, whisk together egg and water. Brush tops of sealed empanadas with egg wash.
Bake for 25-28 minutes, or until tops are golden brown.
Calories: 281kcal | Carbohydrates: 27g | Protein: 8g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 58mg | Sodium: 559mg | Potassium: 92mg | Fiber: 1g | Sugar: 1g | Vitamin A: 427IU | Vitamin C: 2mg | Calcium: 27mg | Iron: 2mg